Lamb Meatballs

Lamb Meatballs

9 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    1 h 45 m
Kathy W.
Recipe by  Kathy W.

“This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 servings

ADVERTISEMENT

Directions

  1. Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
  2. Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
  3. Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
  4. Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.

Share It

Reviews (9)

Rate This Recipe
KELLYSUNSHINE
19

KELLYSUNSHINE

Very good and easy. I added a little salt at the end. Also, I didn't have lemon zest so I used a bit of lemon juice...worked out fine. We actually had this for dinner, not cocktails!! Husband really liked it.

Lila
16

Lila

I was inspired to make lamb meatballs after watching Harold on Top Chef make some nice spicy lamb sicilian style meatballs. I wanted to make something not so spicy, though, and I found this excellent recipe. Thank you for beating my meatball doldrums!

Caroline C
13

Caroline C

I wanted to serve this with rice as a meal, so I scaled the meatballs down to 6 servings but made the sauce as written. The meatballs were really quite bland, and the wine in the sauce was absolutely overpowering. I ended up adding about half a can of tomato sauce, and even then it wasn't especially good. I won't be making this again. Thanks anyway.

More Reviews

Similar Recipes

Feta and Olive Meatballs
(94)

Feta and Olive Meatballs

Goat Cheese Stuffed Lamb Burgers
(40)

Goat Cheese Stuffed Lamb Burgers

Spicy Lamb Patties
(39)

Spicy Lamb Patties

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce
(32)

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Moroccan Lamb Kabobs
(24)

Moroccan Lamb Kabobs

Green Curry Lamb Balls
(18)

Green Curry Lamb Balls

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 136 cal
  • 7%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 3.1 g
  • < 1%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

>

next recipe:

Moroccan Lamb Kabobs